Vegan Recipe Collection Over 800 Vegan Recipes

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1 garlic clove, sliced
3 tbsp extra virgin olive oil.
Mix all the ingredients together in a serving bowl and leave to marinate for at least one hour.
Remove the rosemary sprigs and orange zest and serve in a bowl at room temperature.
Melon with Red Wine and Mint Sauce
100ml (3 1/2oz) dry red wine
2 tbsp golden icing sugar (or other sweetener)
60ml (2oz) red wine vinegar
finely grated zest of 1 orange
large handful of fresh mint leaves, roughly chopped
freshly ground black pepper
1 large ripe melon (Galia, cantaloupe, honeydew, etc)
handful of fresh mint leaves, to serve
Mix the wine and sugar in a saucepan and heat gently until the sugar has dissolved. Leave to cool.
Stir the vinegar, orange zest and mint into the wine syrup and season to taste with pepper.
Cut the melon in half and scoop out the seeds with a teaspoon. Cut each half lengthwise into 2 segments.
Slice the flesh away from the skin of each segment by running a knife blade between the flesh and skin
and cut the flesh into long thin strips.
Divide the melon strips between 4 plates and drizzle a little of the sauce over them. Add a scattering of
mint leaves and serve with any remaining sauce.
Crunchy Baked Tomatoes with Lime, Onion and Chilli
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